1 can of chickpeas - drained and rinsed 1 pepper — deseeded and cut into pieces 1 small sweet potato - peeled and cut into chunks 1 garlic clove - minced 1/2 teaspoon of cumin powder 1/2 teaspoon
of turmeric powder Salt to taste
About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon
of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking
170gr of silken tofu 1/4 cup of chickpea flour also called gram flour 1/4 cup of water 1 tablespoon of nutritional yeast 1 teaspoon of corn flour 1/2 teaspoon of garlic powder 1/2 teaspoon
of turmeric powder salt and pepper to season 1 tablespoon of coconut oil for cooking
Not exact matches
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion
powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp mustard
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha
salt 1 Tbsp Deidra's chili
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp
turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili
Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
Powder # 6 Ingredients: 1 Tbsp Guajillo chili
powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pequin chili
powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp New Mexico chili
powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Chile de Arbol chili
powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pasilla chili
powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Ancho chili
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
It's a mixture here
of chili
powders (paprika and spicy cayenne) along with granulated garlic, onion
powder, mustard
powder, brown sugar for flavor and caramelization,
salt and pepper,
turmeric, cumin, and a pinch or THREE
of ghost pepper chili
powder.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili
powder /
salt / pepper /
turmeric to taste.
At first you have to marinate fish with a pinch
of turmeric powder, a pinch
of pepper
powder and smeared with the pinch
of salt.
Beat in the
salt, garlic
powder,
turmeric, and cayenne, then stir in the sausage mixture, sweet potato, all but  1/2 cup
of the cheese, the chard, and the scallions.
Make a paste out
of the
turmeric, red chilli
powder, vinegar,
salt and pepper.
Bring a pot
of water or broth to boil, then add your rice,
turmeric, garlic
powder, and
salt.
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin
powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated coconut for decoration
Salt
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea
salt, potato starch, organic cane sugar, onion
powder, garlic
powder, pea protein, carrot fiber, beetroot fiber, extractives
of paprika and
turmeric.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t
salt (to taste), 1/2 t pepper, plus other optional spices: 2 t
turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
1 TB
of unrefined coconut oil half
of a bunch
of collard greens or kale, torn into pieces (I like using a bit
of both) 1/2 cup
of frozen vegetables (I used frozen carrots) 1/2 tsp
of ground
turmeric 1/4 tsp
of garlic
powder 1/4 tsp
of onion
powder 1/4 tsp
of fine sea
salt 1/2 cup
of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
1/2 teaspoon
turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic
powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
500 gm chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp
turmeric powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish
Salt to taste
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1 teaspoon
turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional)
Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon
turmeric powder Salt to taste
I fry up garlic and ginger and then add 5T
of curry
powder and 1 T
of garam marasala (all penzey's spices brand) along with a can
of TJ's coconut milk,
turmeric, 3 drops
of liquid stevia and sriracha and
salt to taste.
Four varieties
of vegetables, particularly potatoes 2 inch cubes, cauliflower florets, carrots 2 inch juliennes, and 1 inch pieces
of beans, red chilli
powder, garam masala / biryani
powder,
turmeric, and
salt are added and the curry is cooked.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons
of cold water, mustard
powder, smoked paprika, 1/2 teaspoon
salt, cayenne pepper and
turmeric into a blender and process until the consistency
of a thick, smooth sauce.
Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea
salt to onion mix along with 1/2 t
turmeric, 1/2 t red curry paste (optional), 2 t curry
powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups
of chicken stock, 2 - 3 cups
of water (or all water).
Drain the liver and marinate it with ginger and garlic paste, half
of the
turmeric powder, half
of the red chilli
powder and half teaspoon
of salt.
Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry
Powder * (
Turmeric *, Coriander *, Chilli *, Sea
Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *), Sea
Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production
of our organic Palm Oil does not endanger natural rainforest and habitats, * Organically grown and processed.
Add some
salt and half a teaspoon
of turmeric powder to the chicken and mix well.
Chickpea & Bean Tagine Water, Onions * (14 %), Chickpeas (13) *, Haricot Beans (12 %) *, Tomato Purée *, Red Peppers (2 %) *, Sunflower Oil *, Raisins (2 %) *, Red Lentils *, Curry
Powder * (
Turmeric *, Coriander *, Chilli *, Sea
Salt, Onion *, Cumin *, Fenugreek *, Ginger *, Garlic *, Fennel *, Black Pepper *), Sea
Salt, Cinnamon *, Paprika *, Cumin *, Palm Oil *, The production
of our organic Palm Oil does not endanger natural rainforest and habitats, * Organically grown and processed.
mushrooms, sliced 1 apple, peeled and diced 2 - 3 teaspoons or more garlic
powder (to taste) 2 - 3 teaspoons sage or more (to taste) 1 teaspoon rosemary, chopped 1 teaspoon thyme 1 teaspoon
turmeric 1 teaspoon black pepper 2 teaspoons
of pink
salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
The grouper was dusted in blackening spices (chili
powder,
turmeric, garlic, cumin, chili flakes, oregano, onion, coriander,
salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes
of jalapeno, cilantro, radishes, and lime.
Combine the stock, curry
powder,
turmeric, 1/2 teaspoon
of the
salt and raisins in a pot and bring to a boil.
After 15 minutes, add
turmeric powder, coriander
powder, red chili
powder, half
of the onion paste, half
of the ginger - garlic paste, 3 to 4 tablespoons
of oil and
salt to the mutton and mix well.
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1 teaspoon cumin
powder or seeds 1 teaspoon sesame seeds, black or white 1 teaspoon
turmeric 1 bay leaf 2 tablespoons lemon juice A good handful
of parsley, rinsed and chopped Oil
Salt
Mix wheat flour, methi leaves, red chilli
powder,
turmeric powder, jeera / cumin seeds,
salt and 2 tbsp
of oil together.
Mix a pinch
of turmeric powder,
salt and sugar, if using with the baby potatoes.
Sprinkle some
turmeric powder and a pinch
of salt.
Add the chickpeas, parsley, coriander (cilantro),
salt, chilli
powder, chilli, spinach, lemon juice,
turmeric and cumin to the bowl
of the food processor and pulse until they are roughly blended but not puréed.
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon
turmeric powderTo taste,
salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder,
turmeric powder and
salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon
salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon
turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling
salted water until it is al dente, 7 to 9 minutes.
Place chicken thighs on top
of onions and sprinkle with
salt, pepper,
turmeric, paprika, cinnamon, cilantro, and chili
powder.
In a medium saucepan, combine 4 cups
of water,
salt, cumin, coriander, garam masala, chili
powder, and
turmeric.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon
turmeric powderTo taste,
salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder,
turmeric powder and
salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
chicken breast with rib meat, Mexican cheeses (Oaxaca cheese [pasteurized cultured milk,
salt, enzymes], Cotija cheese [pasteurized milk,
salt, enzymes, cultures], green chiles (green chiles, citric acid), tomatoes (tomatoes, citric acid), roasted corn, corn starch, contains 2 % or less
of: jalapeà ± os, onions, gelatin, water, vinegar, cilantro, chicken flavor base (
salt, onion
powder, chicken fat,
turmeric, garlic
powder, natural flavoring, spice),
salt, cilantro flavor (dextrose, modified corn starch, extractives
of cilantro), flavorings, guar gum.
Chicken breast with rib meat, cheddar cheese (pasteurized milk, cheese culture,
salt, enzymes and annatto), tomato paste, water, contains 2 % or less
of: vinegar, gelatin, corn starch, flavorings, soybean oil, chicken flavor base (
salt, onion
powder, chicken fat,
turmeric, garlic
powder, natural flavorings, spices), dehydrated onion,
salt, celery
salt (
salt, celery seeds), chipotle chile pepper, guar gum.
Ingredients 250 g tempeh, cut into cubes 2 tablespoons
turmeric powder 1 tablespoon curry
powder Himalayan
salt, just enough to taste extra virgin olive oil, just enough to taste 1 garlic clove, peeled 150 g black Venus rice 1 bunch
of fresh asparagus, cleaned and cut into pieces sesame oil, just enough to taste the -LSB-...]
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each
turmeric and curry spice blend ~ 1 teaspoon
salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
Tons
of spices like ginger,
turmeric, curry
powder, cardamom and sea
salt flavor the rest
of the dish.
1 large white onion 1 cup raw cashews, soaked in water for a couple
of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon
salt (omit if sodium is an issue) 1/2 teaspoon
turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Use a spice grinder to crush them into a
powder along with the curry,
turmeric, sugar and 1/2 teaspoon
of salt.
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry
powder * (preferably Madras - style) 1 teaspoon ground cumin 1/4 teaspoon cayenne 1/4 teaspoon ground
turmeric 1 teaspoon
salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
1 bunch
of kale (approximately 8 - 10 kale leaves) 1/2 cup cashews 1/3 cup sunflower seeds 1 cup filtered water 1 lemon, juiced 1 tsp nutritional yeast 1/2 tsp pink himalayan
salt 2 tsp smoked paprika 1/2 tsp
turmeric 1/4 tsp cayenne or chilli
powder 1/4 tsp cinnamon
1/2 cup
of raw cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon
of a hot sauce 2 tbl nutritional yeast 1 teaspoon
of turmeric powder 1/2 teaspoon
of smoked paprika 1 pinch
of salt